Modern Confections

Advanced chocolate techniques that will help you achieve the next milestone in your fine chocolate journey. This class will be technical and with relevant information on every ingredient used by the modern chocolatier. We will create ultra-rich, creamy recipes without the use of cream, replace liquids, adjust older recipes, regulate sweetness, and increase shelf life. The chocolate fillings will also be more elaborate with multiple layers requiring a more finessed execution. The course culminates these trendy recipes with ideas for finishing of the products in highly attractive and innovative ways.

• Techniques

  What are single-origin chocolates, how and when to use them?
  What are the different types of cocoa powders?
  How do they behave in different applications?
  What is the shelf life of most common fillings?
  How to extend shelf life?
  How to conceptualise and create new chocolate decorations?
  How to use cocoa butter colours to give your chocolates an arty look?
  How to make your own cocoa butter colours?
  How does chocolate fluidity affect final product?
  How to choose the best chocolate for your application?
  How to develop the right chocolate products for your niche market?
  What are the common issues in dealing with chocolate and how to work around them?

• Recipes

  Chocolate moulding, dipping, piping and filling techniques.
  A variety of finishing and colouring techniques, including airbrushing.
  Chocolate garnishes and decorations.
  Spreadable creams.
  Pralinated products, including multiple layered pralines.
  Long shelf life fillings.
  Chocolates with a jelly centre.
  Caramelised ganaches.
  Ganaches with alcohol.
  Fruit ganaches without cream.
  Ganaches with fruit purees.
  Caramel and marzipan based fillings.